Finely chop the nuts and seeds. Place a small pan over medium heat and toast the nuts until fragrant and a shade darker, 4-5 minutes. Set aside

Position a rack to the center of the oven and preheat to 375°F.

Either grate or chop the butter into 1 cm square cubes. Place them in the freezer while you prep the other ingredients.

Whisk together the flour, sugar, baking powder and salt in a large bowl. Add the nuts, seeds and cranberries.

Remove the butter from the freezer and add it in. Toss to coat the butter fully in flour, mashing up the pieces so they all lay flat.

Add half the buttermilk and mix it in with a fork. Add the second half and mix again. The dough should be crumbly, but beginning to get sticky.

Transfer the crumbly dough onto a clean (and preferably cold) work surface. Using your hands, gently press the crumbs together. Fold the dough over, press and shape again, then rotate 90 degrees and repeat the process. The dough will stay crumbly, but will start to form together. Pat it down until it is 2 inches tall. Form this into a big rectangle.

Use a bench scraper to cut the dough into eight biscuits. Transfer these to a parchment lined baking sheet and chill them in the fridge for a few minutes.

Whisk together the honey, olive oil, nutmeg and cinnamon and season with a pinch of salt.

Take the biscuits out of the fridge and brush them with the honey mixture.

Bake for 25-30 minutes or until deeply golden on top.

While the biscuits are baking, prepare the squash butter. Mash together the softened butter, cooked squash, turbinado sugar and salt. Get it as smooth as possible. It will still have some texture from the squash, but in a nice way.

When the biscuits are finished, serve alongside the butter. Spread, and enjoy!